Corn Spoon Bread

Nutritional Information

Per Serving

Calories165 calories

Fat8 g

Cholesterol70 mg

Sodium514 mg

Protein6 g

Carbohydrate20 g

Sugar6 g

Fiber2 g

November 2006

Heat oven to 350° F. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

Directions

Heat oven to 350° F.

In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.